This is one of my favorite recipes from Chef Becky at the Le Bistro. It makes a perfect side dish and is wonderful on a buffet. We’ve made it several times at school and every time, the leftover bits sticking to the edge of the pot are always fought over.
At home, I double usually double the bacon, so I don’t have half a pound of bacon lying around and my family goes crazy! It doesn’t matter if it is fresh or leftover, hot or cold, they will devour it.
1/2 lb bacon, small dice
2 small onions, small dice
4 shallots, brunoise
4 cloves garlic, minced
2 lbs dry orzo
64 oz chicken stock
4 oz Parmesan cheese, grated
Fresh nutmeg to taste
1 tablespoon rosemary, finely chopped
Salt and pepper
Over medium heat in a large straight sided saute pan, cook bacon until barely crisp. Add onions and shallots and cook, stirring frequently until they are beginning to brown. Add the garlic and cook for about 30 seconds.
Add orzo and cook until most of the orzo is lightly browned and golden. Add chicken stock and stir.
Reduce heat to medium low and simmer, stirring occasionally until all the liquid has been absorbed and the orzo is tender, about 10-15 minutes.
Add the cheese, nutmeg and rosemary. Adjust seasonings to taste.